Chocolate and coffee รฉclairs, strawberry tarts… Claude Batel prepared a small assortment of pastries for the occasion. Originally from Rouen, this 58-year-old baker was elected president of the Syndicate of Master Bakers and Pastry Chefs of Alpes-Maritimes on July 1st. He succeeds Christian Bruot. “I will try to share my passion for the profession with others,” assured Claude Batel.
The new president aims to revalue the profession of baking, with his first step being “to communicate with other artisans.” To this end, he plans to create a website where bakers can find legal information and details on partnerships. A professional magazine will also be published three times a year to complement the website.
“We need to relearn our craft”
However, the main objective of this Rouen native is to open a training school in the Mediterranean region for the trades of bakery and pastry. A project that could come to fruition by 2010 in the department. “There is only one CFA training in Carros, and that is not enough,” laments the new president. Indeed, young graduates need to learn new methods, how to manage production, the cost price… which requires additional training.
Quality, consistency, reception, service, advice… these are the driving elements of the profession that Claude wants to promote among bakers. He also reminds us that this work is no longer what it used to be. Today, artisans start their day early in the morning, whereas 50 years ago, they worked all night long. Consumer habits have also changed: customers demand hot bread throughout the day. “We need to relearn our craft,” repeats the president. The only watchword: “adapt even more to the consumer’s demands.”
